Monday, July 18, 2011

Orange Cream Cupcakes

Another recipe we tested as a possible wedding reception cupcake was the Orange Cream Pop Cupcakes from Better Homes and Gardens. These were very interesting to make and went over huge at the potluck we took them too.  I had never used gelatin in cupcakes before, but I was very happy with the final result!

Oven 350
Makes 24 cupcakes
For Cupcakes
¾ cup butter, room temperature
3 eggs, room temperature
2 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
1 ¾ cup sugar
1 ½ tsp vanilla
1 ¼ cup milk
1 pkg orange gelatin
1 ¼ cup orange juice
1. stir together flour, baking powder and salt, set aside
2. beat butter for 30 seconds on medium
3. add sugar gradually, beat until fluffy, add gelatin
4. add eggs one at a time
     add vanilla
5. Alternate flour mixture and milk/orange juice mixture
6. Bake 18-22 minutes
the batter was very thin, so i actually added one more cup of flour before putting it in the cups

They didn't raise very much, so next time I will fill the cups nearly full to get the nice domed shape on top

They peeled perfectly. They didn't tear apart at all and there was very little cake stuck to the wrapper

When I cut them in half I was suprised to find how dense they were. They were super moist and had a great orange flavor from the gelatin. Next time I will let them bake for a touch longer, but they turned out great and everyone at the potluck loved them!

For Cream Cheese Frosting
1 8 ounce package of cream cheese, room temperature
½ cup butter
2 tsp vanilla
5 ½ cups powdered sugar
Beat butter, cream cheese and vanilla
I added a little bit of the left over orange gelatin to create an orange cream cheese kids have gone crazy for it!
Gradually add powdered sugar until desired consistency is reached

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